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POURS
3
1:15 · 225ml

Åges Frokost Kaffe

Designed for: chocolate
Bergen Kaffebrenneri · Blend
First brew estimate — rate it to improve
✦ tailored from bag label
Washed · Medium
Chocolate
Dose
15g
Output
225ml
Grind
RPM
74
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:49
1:47
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
140ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4090°3.2Center
36s
agitate
2nd Pour10088°3.1Circular
26s
3rd Pour8588°3.1Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

Åges Frokost Kaffe · Bergen Kaffebrenneri
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 51
Medium-coarse grind
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 90→88°C
A small step down
90° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 36s
Short bloom
40 ml of water, then a 36-second wait. A short wait is enough before the next pour.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
74 RPM · CIRCULAR · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
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Crafted by BrewMind